Light Lemon Herb Chicken with Roasted Veggies

🥘 Ingredients

• 120g skinless chicken breast
• 1 tablespoon extra virgin olive oil
• Juice and zest of 1/2 lemon
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 30g red bell pepper, chopped
• 30g zucchini, sliced
• 30g broccoli florets
• 30g cherry tomatoes, halved
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
2. 2
   In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper.
3. 3
   Place chicken breast in a resealable bag or bowl, pour half the marinade over the chicken, and let marinate for 15-20 minutes (or longer for enhanced flavor).
4. 4
   Toss the chopped vegetables with the remaining marinade.
5. 5
   Place marinated chicken and veggies on the prepared baking tray in a single layer.
6. 6
   Roast for 20-25 minutes, turning veggies halfway, until the chicken is cooked through (internal temp 75°C/165°F) and veggies are tender and slightly browned.
7. 7
   Rest chicken for 2 minutes, slice, and serve atop the veggies. Garnish with fresh parsley.

📊 Nutritional Information

• Dietary Fiber: 4g
• Vitamin C: 52mg (58% DV)
• Vitamin A: 900 IU (18% DV)
• Calcium: 57mg (6% DV)
• Iron: 1.2mg (7% DV)
• Potassium: 780mg (22% DV)

💡 Cooking Tips

• For even roasting, cut vegetables into similar-sized pieces.
• Letting the chicken marinate longer (up to 2 hours) increases flavor.
• Double the veggies to boost fiber and make it more filling without extra calories.
• Always check chicken is cooked through—juices should run clear.